Gluten Free Chocolate Cookies with Cashew Cream Filling

If you miss cookies, this recipe is for you. These have become my new favorite cookie, as I enjoy eating them plain, with the cashew filling and even dipped in chocolate! You can also easily adapt this recipe by adding mint flavoring to the cookies, the filling or both for a delicious mint cookie version.

Cookie ingredients:

1-1/4 C. Buckwheat flour

1/2 C. Tapioca flour

1/2 C. Cacao powder

1 C. Lakanto sweetener

1/2 C. Organic butter

3 Eggs

Cashew cream ingredients:

1-1/2 C. cashews (soaked for two hours and drained)

4 T. Honey

6 T. Coconut oil

1/2 tsp. Vanilla extract

Directions

Place cashews in bowl with enough water to cover and let soak a minimum of two hours.

Make cream filling: Place all the ingredients in a vitamix or high speed blender and blend on highest speed till smooth and creamy. If needed you can add 1/4 cup -1/2 cup of water to help thin out the filling. Place in refrigerator to firm up while you make cookies.